Make Ahead

Date and Pancetta Quiche

February 20, 2017
Photo by clintonhillbilly
Author Notes

Creamy, salty, sweet, and crusty - you will be surprised how well dates work in a quiche! Use your favorite pie crust recipe, or forget about the crust (and the dijon mustard instruction) and make this is a frittata. A note on the cheese: I always use French feta. It is much creamier than other fetas I have tried. If at all possible, get French feta. If French feta is not available to you, consider using a good quality goat cheese to get a nice creamy texture, although I think other kinds of feta will also do well. —clintonhillbilly

  • Prep time 25 minutes
  • Cook time 45 minutes
  • Serves 8
  • 2 scallions, finely chopped
  • 3 ounces pancetta, diced
  • 6 dates, chopped
  • 4 eggs
  • 3/4 cup heavy cream
  • 3 1/2 ounces feta cheese, crumbled
  • 2 teaspoons dijon mustard
  • 3/8 teaspoon salt
  • 3/8 teaspoon freshly ground pepper
  • 1 Pie crust
  • 3/4 cup whole milk
In This Recipe
  1. Preheat oven to 400 degrees. Blind bake pastry, lined with foil filled with beans, for 15 minutes or follow your recipe’s blind baking instructions. Remove foil and beans, brush with dijon mustard, and bake another 5 minutes.
  2. Whisk together the eggs, season them well with salt and pepper, and then whisk in the milk and cream.
  3. Remove the crust from the oven. Sprinkle the pancetta, scallions, dates, and half the cheese over the bottom, then pour in the egg and cream mixture and sprinkle the remaining cheese over the top.
  4. Bake until set, 30-40 minutes. I take it out when there is still a slight wobble in the very center. If you prefer a firmer texture leave it oven until there is no wobble.

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Recipe by: clintonhillbilly

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